Slow Cooker Thai Pumpkin Soup

• 1 whole Small Onion, Diced
• 1 whole Red Pepper, Diced
• 2 cloves Garlic, Minced
• 1/2 teaspoons Ground Ginger
• 1-1/2 Tablespoon Thai Red Curry Paste
• 3 cups Pumpkin Puree
• 5 cups Chicken Broth
• 1 can (400ml Or 13 1/2 Oz. Size) Coconut Milk, Light Or Regular
• 1 whole Lime, Juiced
• 1/2 teaspoons Sriracha Sauce
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/3 cups Chopped Cilantro, Plus More For Garnish
• 1/2 cups Peanuts, For Garnish

1. In a large nonstick skillet over medium heat, saute onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2-3 minutes. Add to the slow cooker, along with pumpkin puree and chicken broth. Cook on high for 3-4 hours, or low for 6-8 hours.
2. Stir in coconut milk (reserving a bit for garnishing if desired), lime juice, Sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes. Serve with more cilantro, coconut milk and peanuts on top.
3. This soup keeps well in the fridge in an airtight container for up to 5 days.

onion, red pepper, garlic, ground ginger, curry, pumpkin puree, chicken broth, coconut milk, sriracha sauce, salt, ubc, cilantro, peanuts

Taken from tastykitchen.com/recipes/soups/slow-cooker-thai-pumpkin-soup/ (may not work)